Ice Cream Cheesecake Recipes

CHEESECAKE ICE CREAM

Cheesecake Ice Cream image

Make and share this Cheesecake Ice Cream recipe from Food.com.

Provided by ratherbeswimmin

Categories Frozen Desserts

Time 1h10m

Yield 1 quart

Number Of Ingredients 8

Ingredients

1 cup sugar
4 ounces cream cheese, at room temperature
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup milk
2 teaspoons grated fresh lemon zest or 2 teaspoons fresh orange zest
1 1/2 cups heavy cream
3 graham crackers, crumbled

Steps:

In a bowl, beat the sugar and cream cheese until smooth and creamy; beat in the egg and vanilla; set aside.
Bring the milk to a boil in a medium saucepan; slowly beat the hot milk into the cheese mixture.
Pour the entire mixture back into the pan and place over low heat.
Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the egg will scramble).
Remove pan from heat and pour the hot custard through a strainer into a large clean bowl.
Let the custard cool slightly, then stir in the lemon zest and cream.
Cover and refrigerate until cold or overnight.
Stir the chilled custard; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions, adding the crumbled graham crackers to the machine when the ice cream is semifrozen; allow the machine to mix in the crackers.
When finished, the ice cream will be soft but ready to eat.
For firmer ice cream, transfer mixture to a freezer-safe container and freeze several hours.
*White Chocolate Cheesecake Ice Cream: omit the lemon zest; add ½ cup melted white chocolate to the custard along with the vanilla; proceed as directed.
*Oreo Cheesecake Ice Cream: omit the lemon zest; substitute crumbled oreos for the graham crackers; proceed as directed.

Nutrition Facts : Calories 2700.9, Fat 185.4, SaturatedFat 113.2, Cholesterol 851, Sodium 758.9, Carbohydrate 239.4, Fiber 1, Sugar 208.3, Protein 29.7

CHEESECAKE ICE CREAM

Cheesecake Ice Cream image

Great ice cream recipe, perfect with your favorite berries.

Provided by Robert

Categories Desserts Frozen Dessert Recipes Ice Cream

Time 1h15m

Yield 16

Number Of Ingredients 6

Ingredients

1 quart lowfat 1% milk
2 (8 ounce) packages reduced fat cream cheese, softened
1 ½ cups white sugar
⅓ cup triple sec
1 tablespoon vanilla extract
1 pinch salt

Steps:

Place milk, cream cheese, sugar, triple sec, vanilla extract, and salt into a blender; blend until smooth. Freeze in the bowl of an ice cream maker according to the manufacturer's instructions.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 26.2 g, Cholesterol 18.4 mg, Fat 5.6 g, Protein 5.1 g, SaturatedFat 3.5 g, Sodium 116.6 mg, Sugar 21 g

ICE CREAM CHEESECAKE

Ice Cream Cheesecake image

A dessert recipe from my " Summertime favorites" Recipe folder! This is very simple to put together. Plan ahead, this needs to freeze thoroughly in the freezer for 6 or more hours. You may certainly make this a day ahead, just cover the pan tightly with foil if leaving in the freezer overnight. For a less tart taste, reduce the limeade to half. If you are using the full amount of limeade, you might want to consider increasing the sugar amount for a sweeter taste, as it it very tart!... Limeade is the same idea as frozen lemonade concentrate only in lime flavor, it is available in all stores. Careful not to let the ice cream get too soft, or it will loose it's texture when refrozen again. I have even added grated chocolate into the cheesecake mixture, use your imagination! You will love this!

Provided by Kittencalrecipezazz

Categories Frozen Desserts

Time 6m

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups crushed pretzels
1/2 cup melted butter
2 tablespoons sugar
1 cup sugar
1 (8 ounce) package cream cheese, softened
1 cup cottage cheese
1 cup sour cream
1 (12 ounce) frozen limeade concentrate, partially thawed
1/2 gallon French vanilla ice cream, softened, but not melted

Steps:

Set oven to 450°F.
Prepare a 10-inch springform pan.
Crush pretzels before measuring them, then press into the bottom of a springform pan.
Bake for 8 minutes.
Remove from oven, and cool completely.
For the cheesecake: combine 1 cup sugar with the cream cheese, and beat until smooth; add in the cottage cheese, sour cream and limeade (use half for a less tart taste); beat well until thoroughly combined.
Soften the ice cream, and fold the cheesecake mixture into the ice cream.
Spread mixture over the pretzel crust in the pan.
Cover with plastic, and freeze a minimum of 6 hours or until thoroughly frozen.

Nutrition Facts : Calories 1005.7, Fat 51.8, SaturatedFat 32.3, Cholesterol 220.1, Sodium 949.7, Carbohydrate 121.3, Fiber 1.4, Sugar 80.7, Protein 15.8

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